Almost all of us feel the rush to get out the door (or to the home office) in the morning.
Believe me, I know: the struggle is real.
However – there is no need to let hectic mornings get in the way of a healthy, satisfying breakfast that’ll start the day right.
Say hello to my new favourite morning meal – breakfast cupcakes.
The best thing about these delicious treats is that they can be made ahead of time – whether the night before or even every Monday, ensuring you have a yummy and healthy breakfast waiting for you every morning the coming week.
Baked Oats Breakfast Cupcakes
Makes: 6 mini oat cupcakes
For the Oat Cupcakes
- 120g jumbo or porridge oats
- 2 heaped tbsp Linwoods Flaxseed with Bio Cultures and Vitamin D
- 1 tsp baking powder
- 100g apple puree*
- 2 tbsp maple syrup
- 250ml non-dairy milk of choice
- 1 tsp vanilla extract
For the Coconut Cream icing
- Cream from the top of a can of full-fat coconut milk, refrigerated overnight**
- 2 tbsp cocoa powder or raw cacao powder
- 1 tbsp powdered coconut sugar (optional)
- Cacao nibs for sprinkling (optional)
- Preheat your oven to 180C (350F).
- Mix together all baked oat ingredients in a bowl.
- Grease a cupcake silicone tray with spray oil. Place the silicone tray onto a baking tray.
- Fill 6 cupcake sections and bake in the preheated oven for 20 minutes.
- Meanwhile whisk together coconut cream, cocoa powder and powdered coconut sugar if using. Use an electric whisk or electric beaters. Can be stored in the fridge in a sealed container for up to three days.
- Allow the cupcakes to cool before frosting. Frosting can be spread or piped onto the baked oat cupcakes. If you ice them when warm, the icing will melt. Delicious, but messy.
- Sprinkle with some cacao nibs if desired before serving as is or in a bowl with a little non-dairy yoghurt or milk!
*You can also use ripe banana puree, approx. 1 small banana worth
**Drain off the coconut water. Discard or use in a smoothie.